BAKED EGGS IN SWEET POTATO WITH HARISSA YOGURT

For 2 servings | Vegetarian

INGREDIENTS:

• 1 sweet potato
• 2 eggs
• 1 tbsp olive oil
• Pinch each of salt and pepper
• 2 tbsp harissa
• 1/4 c Greek yogurt
• 2 tbsp fresh cilantro

1. Preheat oven to 425 degrees F.
2. Rinse sweet potato and poke with a fork six times. 
3. Place sweet potato onto a baking sheet and cook for 15–20 mins until tender. 
4. Take out of the oven and slice in half (length wise).
5. Scoop out 2–3 tbsp from the center of each half of the sweet potato. Drizzle olive oil and a pinch each of salt and pepper over the sweet potato.
6. Crack one egg into the scooped-out hole of each side. Place back into the oven and cook for 6 mins (or until egg is cooked to desired consistency). 
7. While the eggs are baking, make harissa yogurt. 
8. In a small bowl mix together 1 tbsp of harissa, Greek yogurt and a pinch each of salt and pepper. 
9. When the eggs are ready, take out of oven and drizzle harissa yogurt and plain harissa over baked eggs and sweet potato. Add another pinch each of salt and pepper and garnish with fresh cilantro.